ROUND DOILY MY RECENT CROCHET WORK....
This doily is my recent work... I started losing interest in crocheting nowadays so to encourage myself I thought of doing one to bring back my interest...yeah now my interest is renewed and I have one more ongoing process too... will upload it soon after finishing it.......
A good laugh is sunshine in a house and patience is companion of wisdom
PEPPER CURRY OR MILAGU KUZHAMBU
PEPPER CURRY OR MILAGU KUZHAMBU
PEPPER CURRY OR MILAGU KUZHAMBU
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INGREDIENTS:
Shallots - 1/2 cup
Garlic - 1/4 cup
Tamarind juice - 1/4 cup
Tomato - 1
Pepper - 3 tbsp
Cumin - 2 tbsp
Turmeric powder - 1/2 tsp
Oil - 4 tbsp
Mustard - 1/2 tsp
Fenugreek seeds - 1 tsp
Vegetables Any - 1/2 cup
Salt - to taste
Curry - 2 tbsp
Coriander leaves - 2 tbsp
Method:
Chop small onion, garlic, tomato.
Dry roast pepper, cumin seeds in pan. Cool and grind in blender to coarse powder.
Make tamarind juice and set aside.
Take a sauce dish add oil.When hot
Temper with mustard and fenugreek seeds.
Add chopped, onion, garlic, curry, coriander leaves and saute well.
Add tomato, salt, vegetables and saute well.
Add tamarind juice, turmeric powder,pepper and cumin powder and allow to boil.
Remove from flame.
Garnish with coriander leaves.
Serve hot with Rice.
SOOJI OR RAVA IDLI
SOOJI OR RAVA IDLI
INGREDIENTS:
Sooji or Rava - 1 1/2 cups
Curd - 1 cup
Asafoetida - 1/2 tsp
Mustard seeds -1/2 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Cashews nuts - 7
Coriander leaves - 2 tsp
Curry leaves - 1 sprig
Ginger - 1 inch
Green chillies - 2
Salt - to taste
Oil - 2 tsp
Eno or baking soda - 1/2 tsp
Method:
Take a frying pan.. Add oil when hot.
Add mustard seeds when splutters.
Add urad dal, channa dal & broken cashew pieces,and mustard seeds and saute till golden brown.
Add Asafoetida and curry leaves to it.
Add chopped green chillies and chopped or grated ginger.
Add rava and roast till golden brown.
Allow this mixture to cool.
Add whipped curds, salt & eno or baking soda.
Mix well without lumps to idli batter consistency.
Rest this mixture for 30 minutes.
Pour this batter onto greased idli plates.
Steam for 10 minutes.
Easy and Tasty Rava idli is ready to taste.
Serve with sambar and chutney..
RAVA IDLI |
INGREDIENTS:
Sooji or Rava - 1 1/2 cups
Curd - 1 cup
Asafoetida - 1/2 tsp
Mustard seeds -1/2 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Cashews nuts - 7
Coriander leaves - 2 tsp
Curry leaves - 1 sprig
Ginger - 1 inch
Green chillies - 2
Salt - to taste
Oil - 2 tsp
Method:
Take a frying pan.. Add oil when hot.
Add mustard seeds when splutters.
Add urad dal, channa dal & broken cashew pieces,and mustard seeds and saute till golden brown.
Add Asafoetida and curry leaves to it.
Add chopped green chillies and chopped or grated ginger.
Add rava and roast till golden brown.
Allow this mixture to cool.
Add whipped curds, salt & eno or baking soda.
Mix well without lumps to idli batter consistency.
Rest this mixture for 30 minutes.
Pour this batter onto greased idli plates.
Steam for 10 minutes.
Easy and Tasty Rava idli is ready to taste.
Serve with sambar and chutney..
PINEAPPLE RASAM
PINEAPPLE RASAM
Pineapple - 1/2
Tomato - 1
Toor dal water - 2 cups
Turmeric powder - 1/4 tsp
Lemon juice - 2 tsp
Coriander leaves - 2 tsp
Rasam Powder - 2 tsp
Salt - to taste
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - 1 sprig
Jeera - 1/2 tsp
Asafoetida - 1/4 tsp
Pineapple pieces - 5 tsp
METHOD:
Pressure cook toor dal strain the water and set aside..
Take 1/4 size of pineapple,chop the pineapple to fine pieces.use only the tender portion of pineapple and set aside.
Grind the remaining pineapple slices to fine paste or filter it and set aside.
Now heat oil in a frying pan when hot..
Add mustard seeds, Urad dal Jeera, asafoetida and curry leaves..then
Add the chopped pineapple and saute well for few mins.
Add to the dal water,chopped tomatoes,turmeric powder,salt & pineapple juice and mix it well.
Add the dal water mix and rasam powder to the seasoning and stir it well.
Let it cook for 5 mins.
Garnish with coriander leaves and remove from fire.
Yummy pineapple rasam is ready to taste.
PINEAPPLE RASAM |
Pineapple - 1/2
Tomato - 1
Toor dal water - 2 cups
Turmeric powder - 1/4 tsp
Lemon juice - 2 tsp
Coriander leaves - 2 tsp
Rasam Powder - 2 tsp
Salt - to taste
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - 1 sprig
Jeera - 1/2 tsp
Asafoetida - 1/4 tsp
Pineapple pieces - 5 tsp
METHOD:
Pressure cook toor dal strain the water and set aside..
Take 1/4 size of pineapple,chop the pineapple to fine pieces.use only the tender portion of pineapple and set aside.
Grind the remaining pineapple slices to fine paste or filter it and set aside.
Now heat oil in a frying pan when hot..
Add mustard seeds, Urad dal Jeera, asafoetida and curry leaves..then
Add the chopped pineapple and saute well for few mins.
Add to the dal water,chopped tomatoes,turmeric powder,salt & pineapple juice and mix it well.
Add the dal water mix and rasam powder to the seasoning and stir it well.
Let it cook for 5 mins.
Garnish with coriander leaves and remove from fire.
Yummy pineapple rasam is ready to taste.
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